Ingredients for Carne Adobada: Grilled Adobo-Marinated Skirt Steak

• 60g pasilla chillies (6), wiped clean, stemmed, slit open, seeded, and deveined

• 60g guajillo chillies (8), wiped clean, stemmed, slit open, seeded, and deveined

• 60ml distilled white vinegar

• 60ml light Mexican beer

• 80g di cipolla bianca tritata

• 4 spicchi d'aglio, sbucciati

• 1 teaspoon fine salt, or 2 teaspoons kosher salt

• 1/2 cucchiaini di origano secco, preferibilmente messicano

• 1/4 cucchiaini di semi di cumino

• 5 chiodi di garofano interi

• 900g skirt steak, cut into four 8- to 9-inch pieces

• 1 teaspoon fine salt, or 2 teaspoons kosher salt

• 120ml pasilla-guajillo adobo (above)

• About 1 tablespoon mild olive oil or vegetable oil

Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chillies 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chillies are fragrant, about 1 minute per batch. Soak the chillies in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.

Put the vinegar and beer in the blender jar with the chillies and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 120ml the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.

Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.

Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

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